My nani’s epic carrot and tomato chutney which goes perfectly with these bhajia I shared the recipe for in my previous video. This chutney is so versatile; it tastes incredible drizzled over a vegan buddha bowl and makes a great dipping sauce too!
It’s ridiculously easy to make and all you need is a blender to whizz all of the ingredients together and you’re good to go! It’ll last for a few days in the fridge, or you can freeze it in small batches; my gran uses an ice cube tray to freeze it, and once set, transfers the cubes of chutney into a freezer bag so that it’s easy to defrost a small amount as and when you need it.
2 medium carrots (peeled)
3 medium tomatoes
Handful of fresh coriander
Crushed or fresh green chillies (to taste)
Salt to taste
Whizz all of the ingredients (minus salt) together in a blender.
Pour into a serving bowl and add the salt to taste. Et voilà!
If you missed the carrot & tomato chutney video, you can watch it here, below.